Saturday, June 29, 2013

Red, White, and Blue Swedish Fish

As July 4th approaches, the Internet is being flooded with patriotic recipes to wow your friends at the upcoming 4th of July picnic, so I thought I'd throw my hat into the ring. I took a trip to the grocery in search of red things to cover in white chocolate and blue sugar crystals. Strawberries? Nah. Twizzlers? No thanks. And then I found Swedish Fish. Sold! Huh, would they now be considered Swedish-American Fish? 

Red, White, and Blue Swedish Fish

  • 8oz bag of Swedish Fish
  • 2.25oz container of blue sugar crystals
  • 2 bricks of white chocolate baking bark
  1. Pour sprinkles into bowl for easy dipping action.
  2. Melt chocolate in a bowl in the microwave.
  3. Dip Swedish Fish (tail first!) about 2/3rds of the way into the white chocolate and then 1/3 into the blue sprinkles.
  4. Place on wax paper to set (fridge is quicker but not necessary).
How cute are these things? Adorbs, I think. And quite tasty too! If you are looking for something a little different to take to an Independence Day bash, these are a quick, easy, and quirky alternative.

Monday, June 17, 2013

Queso Dip (Velveeta and Diced Tomato) Cookies

I’ve decided that there’s not enough Velveeta in your life, and I’d like to remedy that. Sure, sometimes you heat it up as an accompaniment to your chips during sporting events, but what about today? Do you have a reason to eat Velveeta today? I’ll give you one. In fact, I’ll give you a few dozen: Velveeta cookies with caramelized tomatoes and green chilies. (I started with this recipe from Bake or Break and subbed out the cream cheese for Velveeta, and the chocolate chips for the veggies.)

Queso Dip Cookies

For the tasty, cheesy, and slightly spicy recipe, visit Foodbeast

Monday, June 10, 2013

Little Debbie® Oatmeal Creme Pie Brownies

I've been getting this question a lot lately: Do you just walk down grocery store aisles and pick different things to put together? In a word, yes. I've considered this particular combination many times and for some reason or other passed it up. So I'm glad I finally decided to give it a go, because putting a bunch of Little Debbie® Oatmeal Creme Pies into a batch of brownies turned out to be a pretty good idea.

Oatmeal Creme Pie Brownies


  • 1 box Duncan Hines® Chewy Fudge Brownie Mix (Family size)
  • necessary eggs, oil, and water to make the "fudge-y" version
  • 1 box (12 count) Little Debbie Oatmeal Creme Pies


  1. Grease 9x13 glass pan.
  2. Follow directions on back of brownie mix to make the brownie batter.
  3. Spread half of the batter into the bottom of the greased pan.
  4. Layer all 12 Oatmeal Creme Pies on top of the batter. (They will fit).
  5. Spread the rest of the brownie batter on top of the pies so they are completely covered.
  6. Bake as directed (you may wind up having to add a few minutes to finish things up).
  7. Cool, slice, and consume!

It's really as easy as making a brownie mix. The only extra step is taking the Oatmeal Creme Pies out of the plastic and fitting them into the pan. The pies bake nicely into the brownie but still retain all of their distinct, yummy flavor. 

FYI: I'm totally rocking out to some Britney as I write this.

Monday, June 3, 2013

Ice Cream Bread Pudding

I’m sure you guys have seen this the ice cream bread recipe floating around. Totally awesome, right? You know I’m a fan of quick and easy, so I was all over this. But where some people saw an end product, I saw a starting point. So, I asked myself what could I possibly make with a loaf of ice cream bread. Soon enough, it dawned on me. Ice Cream Bread Pudding, duh. Shout out to Simple Sifted on providing details on how to execute this. Check the recipe on Foodbeast to see  how this caloric-ly-glorious recipe came to include an entire half gallon of ice cream. . . and a mere three ingredients more.

Ice Cream Bread Pudding

For all the creamy, dreamy details, visit Foodbeast